Biotransformation Of Mulberry Anthocyanins By Intestinal Probiotics And Its Application

Mulberry anthocyanins belong to the flavonoid compounds. After being intaked, morethan95%of them reached the colon and fermentated by the gut microflora. Researcheshad showed that anthocyanins had many effects with eyesight, anti-tumor, anti-radiation,relieving vaxcular tension, anti-inflammatory, hepatoprotective and neural protection, butthe mechanism is not fully understood. The main issue of this study researched thebiotransformation of mulberry anthocyanins to understand the impact mechanisms ofanthocyanin on human benefits for providing evidence in developing high quality food andfunctional food.Mulberry anthocyanins or concentrated mulberry juice was choosed as raw material.The purification of mulberry anthocyanins, the biotransformation of mulberryanthocyanins by intestinal microflora or four kinds of probiotics and its application inmulberry yoghourt preparation were discussed. The main contents and results were asfollows:Study on the purification and identification of the purified anthocyanins by X-5resinfrom mulberry juice concentrate. The results showed that the main anthocyaninscomponent were cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R). Afterpurification, the yield of total anthocyanins was93.79%, the soluble solids content wasreduced96.25%, the content of C3G decreased slightly.Study on the biotransformation of mulberry anthocyanins by human intestinalmicroflora. Anthocyanin and fecal intestinal bacteria were co-cultured in simulatedintestinal liquidin in5h. The results showed that the degradation of C3G was accelerated15.10%by the gut microbes. Time range of C3R degradation promoted by intestinalmicroflora was shorter than C3G and the degradation of C3G was more likely to bepromoted by intestinal microbes. The intestinal microflora of mulberry anthocyanins couldbe degraded to protocatechuic acid and another unidentified product. In5h, the peak areaof product at5min and content of protocatechuic acid in the process of mulberryanthocyanins degradation accelerated30%and47%, respectively.Study on the biotransformation of mulberry anthocyanins by Streptococcusthermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacteriumanimal. The growing cells transformation method was used to compare thebiotransformation capacity of four probiotics on mulberry anthocyanins. The resultsshowed that the degradation of total anthocyanins by four strains was not significant andbifidobacteria animal promoted the degradation of C3G significantly. Anthocyanin couldbe conversed by four probiotics to protocatechuic acid. The conent of protocatechuic acidproduced by Lactobacillus bulgaricus and Lactobacillus acidophilus was the highest. Study on the changes of anthocyanin content from mulberry yogurt in fermentationand storage process.5%fresh yogurt containing only Streptococcus thermophilus andLactobacillus bulgaricus was inoculated in fermentation culture medium with10%concentrated mulberry juice and85%milk and fermentated at42C for8h. Resultsshowed that physical and chemical index of mulberry yogurt products are accordance withnational standards in the fermentation and storage process. Total anthocyanins andmonomeric anthocyanin content showed a downward trend. During the storage process ofmulberry yogurt, anthocyanins declined the fastest from the fifteenth to eighteenth day. Inthe fermentation and storage process, the degradation rate of C-3-G was more than C-3-R.